The original recipe is called Cozy Butternut, Sweet Potato, and Red Lentil Stew but I mean c’mon!!! When do you hear a Mexican going around saying, “Yes, I’m having cozy butternut stew for dinner.” Haha, just saying.
In all seriousness, this recipe is inspired by ‘Oh She Glows.’ I was starting to get bored with my ever so common and predictable Meal Plans and when this happens, I dive into my top whole food blogs and choose a few recipes that cater to my FOOD LOVERS pallet.
…and yes it is picky husband approved. ESPECIALLY since I added some additional spice to it. If you are not much for spicy, feel free to nix or reduce the chile servings.
NOTE: orange foods = POWERFUL cancer-fighting nutrients. This recipe is jam packed with antioxidants and nutrient dense foods. You will notice a spike in energy for your workouts.
Guisado de calabaza y lentejas
[ gluten-free・vegan・refined sugar-free・nut-free] makes 10-12 portions ( ideal for meal prepping)
4 tablespoons extra-virgin olive oil
1 1/2 medium onion, diced
4 – 8 large garlic cloves, minced
1 whole diced and seeded large butternut squash
2 large sweet potatoes, peeled and diced
6 cups low-sodium vegetable broth
2 cans diced tomatoes
2 cans light coconut milk
1 1/2 cup dried red lentils, rinsed
6 tablespoons tomato paste
3 teaspoons ground turmeric or spicy curry powder
3 teaspoons ground cumin
2 teaspoon chili powder
1 -2 teaspoon cayenne pepper, or more for EXTRA spice
Himalayan salt, to taste (I use 2-3 teaspoons )
Freshly ground black pepper, to taste
6 teaspoons apple cider vinegar, to taste
1 bunch chard, stemmed and finely chopped
| can be served with white rice
| top with fresh cilantro ( I recommend it)
- To a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat to medium and sauté for 3 to 5 minutes, until the onion is softened.
- Add the squash and sweet potato and stir to combine. Add a pinch of salt and continue sautéing for a few minutes longer.
- Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. Stir well to combine.
- Increase heat and bring to a boil. Reduce the heat to medium, stir again, and simmer uncovered for about 30 minutes. Stir frequently until the squash and potato are fork-tender. Reduce the heat if necessary.
- Add the apple cider vinegar to taste. Taste and adjust the seasonings if desired.
- Stir in the chard, and cook for another couple minutes until the greens are wilted.
Garnish with minced cilantro and accompany the guisado with a serving of white rice.
Will keep very well in the fridge for up to 5 days.